摘要
采用正交试验法优化松露多酚的提取工艺,探究提取温度、提取时间、料液比、乙醇浓度4个因素对多酚得率的影响,确定松露多酚的最佳提取工艺,并用大孔吸附树脂对得到的粗多酚进行初步的纯化。结果显示,最佳提取工艺为乙醇浓度60%、料液比1∶30 (g/mL)、提取温度70℃、提取时间40 min,此时提取率为6.17 mg/g。经大孔树脂纯化后,多酚纯度由11.13%提高到47.59%。研究结果表明,松露多酚超声辅助提取工艺具有提取时间短、工艺简单、提取率较高的优点,为后续食用菌多酚的提取、分离和纯化奠定了试验基础和相关数据。
Orthogonal test method is used to optimize the extraction process of truffle polyphenols,and the effects of four factors including extraction temperature,extraction time,solid-liquid ratio and ethanol concentration on the yield of polyphenols are investigated to determine the optimal extraction process of truffle polyphenols.The crude polyphenols are preliminarily purified by macroporous adsorption resin.The results show that the optimal extraction process is ethanol concentration of 60%,solid-liquid ratio of 1∶30(g/mL),extraction temperature of 70℃,extraction time of 40 min.At this time,the extraction yield is 6.17 mg/g.After purification by macroporous resin,the purity of polyphenols increases from 11.13%to 47.59%.The results show that the ultrasonic-assisted extraction process of truffle polyphenols has the advantages of short extraction time,simple process and high extraction yield,which has laid an experimental basis and relevant data for the subsequent extraction,separation and purification of polyphenols from edible fungi.
作者
李美凤
赵建伟
王晓雅
郭力
LI Mei-feng;ZHAO Jian-wei;WANG Xiao-ya;GUO Li(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Sichuan Institute for Drug Control,Chengdu 611137,China;School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)
出处
《中国调味品》
CAS
北大核心
2023年第5期131-135,共5页
China Condiment
基金
四川省科技基础条件平台项目(2019JDPT0032)。
关键词
松露
多酚
超声辅助提取
提取工艺
纯化
truffle
polyphenols
ultrasound-assisted extraction
extraction process
purification
